Sponsored by The Lange Law Firm

Outbreaks & Recalls

On May 14, 2018, attorneys Jory Lange and Rebecca Vinocur filed the first lawsuit in the nation arising out of the multi-state Salmonella outbreak from contaminated eggs that is currently affecting the East Coast.

The complaint was filed on behalf of an elderly woman in Florida against Rose Acre Farms, Inc. dba Hyde County Egg, Moran Foods, LLC, and Save-A-Lot Food Stores, LTD. The complaint alleges that the Florida woman ate eggs contaminated with Salmonella from a local Save-A-Lot Food Store.

“Elderly people, like our client, and the very young are especially at risk for developing severe Salmonella infections. Check your eggs. If you have the recalled eggs in your home, you should throw them out and disinfect anywhere that they touched. The recalled eggs have ‘P-1065’ or ‘P-1359’ stamped on the side of the carton,” said Jory Lange, a national food safety lawyer.

The Plaintiff in this case is on the road to recovery, but is still dealing with weakness and fatigue, says Jory. “She’s still recovering from this. Her husband says she continues to struggle every day, and they never want this to happen to anyone else.”

The FDA Finds Rodents and Unsanitary Conditions at Rose AcreFarms

Since the announcement of the Salmonella outbreak and massive egg recall, the Food and Drug Administration initiated inspections at the egg facility, where the agency found a variety of violations, some dating back to September of 2017. The FDA found that Rose Acre Farms failed to correct serious safety problems.

“If Rose Acre farms had fixed their rodent problem in the fall of last year, maybe this outbreak wouldn’t have happened,” said Jory. “The time to make sure that you have safe practices is before the 207 million eggs are laid.”

The FDA has come forward with its findings of its inspections of Rose Acre Farms, Inc.’s Hyde County Egg operation. And the findings are not pretty. Severe rodent infestation, fly infestation, and unsanitary cleaning practices in the egg processing areas are among the laundry list of food safety violations found at the location. For the full report, you can visit the FDA’s website here.

Jory was interviewed today by the Washington Post about the most concerning aspects mentioned in the FDA’s report, rodents:

“The problem with rodents in a facility that’s making food is that they spread pathogens and pathogens can be deadly. So, whatever it takes to get rid of them, you’ve got to get rid of them. Otherwise, you’re endangering the public.”

Jory also commented on Rose Acre Farms’ response to its rodent infestation:

“The worst thing about this is it wasn’t like this was news to Rose Acre Farms when the FDA got out there. If Rose Acre Farms had just taken actions last year, there might not have been a Salmonella outbreak.”

About the Outbreak and Recall

The CDC reports that 11 people have been hospitalized and 35 people from 9 states have been infected with Salmonella as part of this outbreak, including: Florida (2), New York (8), Virginia (8), Pennsylvania (6), North Carolina (5), South Carolina (3), New Jersey (1), West Virginia (1), and Colorado (1).

One of the main challenges of responding to an outbreak is making sure everyone is aware of the danger. In the case, the FDA recalls are important warnings for consumers. Because of the long shelf life relative to other fresh foods, some consumers may still have the eggs in their refrigerator.

Over 200 million eggs (206,749,248 to be precise) have been recalled by Rose Acre Farms, Inc. as a result of this outbreak. That includes Rose Acre Farms’ partner brands: Coburn Farms, Country Daybreak, Crystal Farms, Food Lion, Glenview, Great Value, Nelms, Publix, Sunshine Farms, and Sunups.

The affected eggs were sold to grocery stores and restaurants. The FDA is asking people who purchased eggs to check their refrigerators. The FDA confirmed “all consumers should check their eggs for a plant number of P-1065 and a Julian date between 011 and 102 or a plant number P-1359D and Julian date 048A or 049A with Best By dates of APR 02 and APR 03.” A full listing of the recalled products is noted here.

On May 4, 2018, the FDA disclosed a list of domestic consignors distributed the products to foreign consignees. This information was made public in hopes that it would enable foreign authorities and regulatory counterparts to follow-up with foreign establishments that received the recalled eggs. A list of the consignees is mentioned here.

About Jory Lange and Rebecca Vinocur

When corporations sell food contaminated with E. coli, Listeria, Salmonella, or other food poisoning pathogens, Jory Lange helps the families who have been harmed. One of the nation’s leading food safety lawyers, Jory Lange has helped families from Florida to California, the Mid-Atlantic to the Midwest, and in states across the nation.

Rebecca Vinocur is one of Florida’s leading products liability lawyers, with a special emphasis on helping families who have been harmed by asbestos and mesothelioma.

The United States is in the middle of a serious E. coli outbreak linked to one of the most common forms of leafy greens we all eat. It is amazing and unreal how far and fast this contamination has spread. Just a little over a month ago, the Centers for Disease Control and Prevention (CDC) reported 17 cases of E. coli food poisoning which were under investigation. Since that time, there have been an additional 132 cases of E. coli food poisoning resulting in one death. So far, 29 states have confirmed romaine-related E. coli cases, California leading with 30 reported ill. In case you haven’t done the math, that’s more than half the states that make up the United States’ 50 states reporting E. coli contamination.

This has been labeled the worst E. coli outbreak since 2006, when 205 people became sick and five died from contaminated baby spinach. And it is slated to continue to grow.

The CDC has found that the origin of the contaminated romaine lettuce is Yuma, Arizona. But all of the growers and brands the lettuce was sold under are still pending investigation.

The good news is the growing season in Yuma is over. However, the tainted lettuce may still be on store shelves or inside consumers’ refrigerators. There may be an issue with a distributor or producer. As the source of the contamination is still a mystery, there may be other issues with the next growing seasons’ crops. Right now, we just don’t know.

But, we have more good news.

During this horrific E. coli outbreak, it is very important to know about E. coli and the ways to protect you and your family from it.

WHAT IS E. COLI?

The simple answer: Escherichia coli (E. coli) is a form of bacteria that naturally lives in the intestines of people and animals. You have it living in you right now! You may be wondering, “If it’s natural then how can it be harmful?” While some strains of E. coli are totally harmless, other strains like E. coli O157:H7 can make a person seriously ill and possibly result in death.

Of the harmful types, E. coli O157:H7 is the strain that is behind the latest romaine outbreak. It can cause intestinal infection by releasing a toxin called ‘Shiga toxin-producing E. coli (STEC)’ into the lining of the intestine. E. coli O157:H7 can cause severe abdominal cramps, diarrhea, and vomiting. It can also cause a potential life-threatening complication known as hemolytic uremic syndrome (HUS) which can result in kidney failure.

HOW IS IT SPREAD?

It is spread through tiny amounts of feces, either human or animal, that has gotten into the food. It is often found in meats, unpasteurized milk and apple cider, raw vegetables, cheese and contaminated water. The bacteria can easily be spread through cross-contamination and person-to-person contact.

PROTECTION, PREVENTION

THROW AWAY THE CONTAMINATED PRODUCTS

During any outbreak or recall, if the CDC urges you throw away the contaminated product, please do it. While the CDC knows the region where the contaminated lettuce came from, most packaging labels do not list it on the packages. They are telling consumers to toss out any romaine lettuce that does not list the growing region. If you cannot confirm the source of the contaminated product, do not buy it or eat it. A great rule of thumb: “When in doubt, throw it out.”

We also recommend taking a picture of the product, its label, and its receipt, just in case you get sick and the health department needs that information for traceback investigations.

WASH AND SANITIZE

Hand washing is key to prevention and protection. Wash your hands thoroughly and frequently. This will stop E. coli from being passed from person to person. Do not handle food if you have diarrhea. Always wash raw fruits and vegetable thoroughly before cooking or cutting them. Lastly, make sure to sanitize food preparation areas, surfaces, and utensils.

DO NOT SHARE

If you know someone that has been infected with E. coli, do not share dishes, cutlery or glassware with them. Sanitize any area they have been in contact with using a disinfecting spray or solution. Wash their towels, face cloths, and bedding separately in hot water and bleach.

PROTECT THE CHILDREN

The symptoms of E. coli are the same in adults and children. If you spot any of the following symptoms in your children, please call the doctor immediately: abdominal cramps, diarrhea, nausea, tiredness and fever. To prevent an infect child from spreading it to other children, please keep the little one home from daycare or school until cleared by his pediatrician. Make sure their bottoms are cleaned well and always wash hands afterwards. Teaching children the importance of regular handwashing is a great way to help combat the spreading of germs from person to person.

WAYS TO PROTECT FROM E. COLI EVERYDAY

Risky Foods

Cook meat to proper internal temperature.Ground beef (Hamburger) should be well-done, with no pink showing anywhere in the meat. It is important to use a meat thermometer to ensure that the meat is heated to at least 160°F at its thickest point.

Drink pasteurized milk, juice, and cider.

Wash raw produce thoroughly even though it won’t get rid of all E. coli. It will reduce the amounts of bacteria that may still be on the produce.

Avoid cross-contamination

Use hot soapy water on knives, countertops and cutting boards before and after they come into contact with fresh produce or raw meat.

Keep raw food separate from cooked meat.

Defrost meat in the refrigerator or microwave, not on the countertop.

THE END OF THE E. COLI OUTBREAK?

No one knows when this outbreak will end. Hopefully, the contaminated lettuce situation will be contained and eliminated soon. The CDC has issued warnings, but more and more people are getting sick. Consumers must do everything to protect themselves and their families from becoming contaminated and further spreading E. coli to other people. E. coli prevention should be an everyday practice, but it is more prevalent during this outbreak.

We at MakeFoodSafe will continue to post updates as more information becomes available.

Like most Americans, eggs have always been an important part of my diet. Scrambled. Fried. Hard-boiled. Deviled. I love them in many different ways from different types of birds. Duck eggs being among my favorites.

But eggs hold a special place in my heart, not just my plate. Because I am the granddaughter of a poultry and egg farmer.

Bird Raising and Egg Picking, A Family History

Raising poultry and eggs go back generations in my mother’s side of the family. Growing up, Grandpa’s father (my great grandfather) raised pigs, chickens, and ducks in Minnesota. In my youth, my grandfather had every bird from silkie chickens to pigeons, from geese to ducks, as well as the occasional turkey and pheasant. He even had a peacock and a peahen for a while I was in middle school.

Since before I could walk, I have played with chickens and ducklings. I have been chased by geese and have gobbled with turkeys. I’ve cried the tears of a child who dared name a rooster that was later served for dinner during a Sunday family meal. I have, on more than one occasion, lovingly thanked a hen for her eggs, as I gently removed them from her nest and put them into my plastic Easter basket. I’ve spread seed and made bird feed.

One of my last and fondest memories with my grandfather centered around making a turducken – well, technically a “turgoosen” – on a very cold Las Vegas morning the day before Thanksgiving. He had raised the three birds for months to prepare them for our meal. We talked of bird farming, de-boning, and how proud he was of his flocks. As we sat there, with only the warmth of the smoker he was preparing outside, I saw what everyone hopes for in the ones they love. I saw a man with passion. A man who truly loved what he did.

And our meal that year was one of the best I remember having in my life.

Egg Safety is Simple, Even a Teenager Can Do It

My mother, like me, is a worry wart. She and I prefer the term “cautious” instead of “anxiety ridden.” We both just want our kids (and others) to be safe. So, it is no surprise that early in my life I learned the proper care and feeding of poultry.

“The birds stay outside, Candess. They are happy in their coops.”

“Sweetie, did you wash your hands after you collected Henrietta and the girls’ eggs?”

“Candess, leave your shoes outside. They are dirty from being near the birds. We do not want to get germs into the house.”

The list goes on and on.

My mother and grandfather were always quick to remind me that poultry are animals and that animals have germs. My grandfather always washed the eggs before he stored them in the refrigerator and always washed his hands after. He never allowed us to eat undercooked eggs either. He always reminded me that uncooked eggs could make you sick. Salmonella was a common word I heard when it came to germs and birds.

It was the summer of my junior year of high school that Grandpa allowed my friends, my sister, and I to come to his ranch for an evening bonfire. We arrived early, because Las Vegas city kids love the idea of seeing a ranch. After my sister and I gave them a quick poultry and egg safety lesson, the lot of us went to work cleaning the coops, feeding the birds, and collecting eggs. In return, Grandpa had made us a bonfire, complete with roasted pork and s’mores. A wonderful reward for helping an elderly man tend to his chores.

What Does Your Story Have to Do with the Egg Outbreak?

For egg farmers, food safety is not optional. It is mandatory. Grandpa did not call it “food safety” back then, but cleanliness and good hygienic practices were always implied and practiced. You were not allowed to be near the birds unless you understood that.

Today, I find myself in the middle investigating an outbreak of Salmonella Braenderup illnesses that have affected several of our firm clients. The causes for the outbreak were released by the Food and Drug Administration recently. Among them were rodent infestations, poor conditions of chicken coops, and a general lack of proper sanitization, to name only a few. Now, I know better than the next girl that chickens are messy. But if Grandpa was alive, he would tell me that someone needed a talking to about keeping it clean.

And rightfully so.

There are 35 linked cases of Salmonella in 9 states linked to its outbreak. Several recalls have been initiated, trying to recover over 200 million eggs that were sent to the retail marketplace. This is one of the largest recalls of eggs since the Wright County Farms recall in 2010. Other countries also received those tainted eggs and have initiated warnings of their own. More cases may be linked and case counts may grow.

But we have been here before. The FDA made the Egg Safety Rule in response of outbreaks like this. Proposed in 2004, the rule was live on the FDA’s website in 2009. They were provided to the world in 2010 during the Wright County Egg outbreak. The information is still there even as I finish this post. The proposal was simple:

“…[to] set out several measures to be taken by egg producers to prevent the contamination of shell eggs with [Salmonella] during egg production, such as implementation of biosecurity and pest control programs, environmental and egg testing requirements, and requirements concerning refrigerated storage of eggs at the farm and diversion from the table egg market of eggs from flocks in which [Salmonella] has been detected…”

In short, practice good food safety behaviors to ensure your consumers do not get sick.

There are many more items outlined and described in the entire 73–page document, but I am sure you get where I am coming from. Like Grandpa always taught me, we cannot cut corners where birds, eggs, and germs are concerned. Because they can (and will) make you sick.

What Can I Do as a Consumer?

We are fortunate to know what farm is implicated, who packaged the eggs, and where they went. You don’t need to be a chicken farmer (or the granddaughter of one) to protect your family. During the recall, it is a good idea to check your eggs to see if yours are even included. You can check your eggs against the recall list here. As always, handwashing, cooking your eggs to the proper cooking temperatures, storing them properly, and sterilizing all food preparation and storage surfaces are good ideas. These practices will help reduce the likelihood of foodborne illness and help stop outbreaks.

As my grandfather and mother would say, “you want pepper on your breakfast, not germs.”

E. coli is one of the deadliest forms of food poisoning. Once contracted, it can cause kidney failure, seizures, and even breathing problems. Swallowing a small amount of E. coli, even just a bite, can lead to a severe bacterial infection.

So, when a New Jersey Panera Bread restaurant started receiving complaints of E. coliillnesses just last month, it led to a growing concern that there was something really wrong happening. Then, more and more states began to have reports of similar illnesses. Another outbreak linked to romaine was discovered.

The Worst E. coli Outbreak in Over a Decade

The statistics are showing that this is worst E. coli outbreak since 2006, when contaminated spinach from a California farm killed three people and sickened 205 others in 26 states.

As of last week, the outbreak has been spread to over 29 states and has made over 149 people sick. Over 17 people have developed hemolytic uremic syndrome (HUS) as a result of this outbreak. And one person in California has already died. And the case counts only continue to grow. As it takes several days (2-10 days) for E. coli infections to show symptoms and about 2-3 weeks for cases to be reported and linked to an outbreak, it is likely more cases are going to be linked.

The Centers for Disease Control and Prevention have linked this outbreak to contaminated romaine lettuce, grown in the Yuma region of Arizona. But an actual grower linked to the entire outbreak has yet to be found. Only the Alaska cases have been linked to one specific farm – Harrison Farms. The lack of information about a specific source had paralyzed lettuce growers in Arizona and California.

A New Jersey woman has already filed a lawsuit toward Panera Bread. Several other lawsuits have also been filed. Two other restaurant chains have also been linked to the outbreak – Red Lobster and Texas Roadhouse.

Warnings from the CDC

The CDC has warned others: “Before purchasing romaine lettuce at a grocery store or eating it at a restaurant, confirm with the store or restaurant that it is not chopped romaine lettuce from the Yuma, Arizona growing region. If you cannot confirm the source of the romaine lettuce, do not buy it or eat it.”

The CDC has advised the food industry to continue to be vigilant, despite no recall initiation by the Food and Drug Association. The CDC states “Do not serve or sell any romaine lettuce from the Yuma growing region. This includes whole heads and hearts of romaine, chopped romaine, baby romaine, organic romaine, and salads and salad mixes containing romaine lettuce. Restaurants and retailers should ask their suppliers about the source of their romaine lettuce.”

Some companies, like McDonald’s, have voluntarily stopped serving salads in the midst of the outbreak,

How to Know If You Have Been Infected With E. coli

Not all forms of E. coli bacteria are harmful. Most varieties of E. coli are actually very harmless. The nasty strains can cause serious health problems. One type is E. coli O157:H7. If infected, you will suffer severe abdominal cramps, vomiting, and even bloody diarrhea.

Contamination mostly comes from water or food. Raw vegetables need to be checked properly. Undercooked ground beef needs to be cooked properly. If you are very young or a senior citizen, you will be at a greater risk of developing a severe form of kidney failure called hemolytic uremic syndrome (HUS) upon infection. Specific groups of E. coli (STEC E. coli for instance) can damage your small intestine. This turns into a bloody diarrhea.

Here are some examples of ways someone becomes infected with E. coli:

Ground Beef: During the process of making meat, cows are slaughtered in the most inhumane ways just to create mass production of ground beef. That can cause bacteria from the cow’s intestines to show up on the meat.

Fresh produce:Many supermarkets purchase their fresh produce in bulk so that they can gain a profit. Sometimes the field in which produce is cultivated is not even inspected thoroughly. This can cause some of the produce to become contaminated. Contamination can occur from fertilizers used, animal vectors, and even bad water drainage.

Unpasteurized milk: Feces and udder infection are ways coli can be exposed to fresh milk. Also, the milking equipment used to milk cows may not be cleaned properly or cross-contamination can occur through human vectors. That can make E. coli easily get into the raw milk.

Contaminated water: It has also been in the news recently that natural spring water (or “raw water”) is becoming very popular. This is water that has not been through any public water system for purifying. It just comes straight from the water spring. Some people actually believe that the chlorine that water systems use put chemicals into our body. But drinking water straight from the lake puts you at a greater risk of contracting coli.

Personal Contact: Body to body contact can lead to you getting infected. That is why it is important to regularly and thoroughly wash your hands and body. It is a good idea to exercise caution while visiting animal barns and petting zoos. Make sure to wash your hands vigorously after petting any animal. The poisonous strain of bacteria can transfer from an animal to you.

Who Is More at Risk of Developing Serious Health Problems from E. coli?

If you are a young child or an older adult you are more at risk of getting a serious kidney infection. This is because when you are young your body is still developing and when you are old your body is declining in strength. Either can put your immune system at risk.

Your immune system also plays a factor into how well you will be able to take an infection. A weak immune system is more susceptible to falling gravely ill. If you have AIDS, cancer, or take any medications with weakening side effects, there is a higher chance that you can become seriously ill.

Have you ever stopped to think that maybe the eggs you’ve just stirred into your cake batter have been on far more intense of journey in their few weeks of existence than you have taken this entire month or year? Maybe, for some, their entire lives? It is incredible the journey of the egg from the farm to your plate.

Honestly, you probably haven’t wondered that, and it’s no wonder. But the fact of the matter remains that a surprisingly few number of egg consumers understand the process an egg goes through before being carefully organized onto a shelf in the refrigerated section of your favorite grocery store.

No matter where you shop, the type and brand of egg you buy, and how many egg recalls are going on across the nation, eggs must be properly processed in order to be available for sale. The eggs you buy could be up to two months old, have traveled extensive distances, and possibly be well beyond their expiration date. Since these aren’t exactly the kinds of eggs you want to stock up on, it seems reasonable to educate yourself on the journey of your average egg in order to be sure you purchase the ones you want.

The Epic Journey of the Egg

Obviously, the egg’s journey begins inside the chicken. Once you have healthy hens, you will soon have healthy eggs. Chickens lay one egg per day on average, normally during the morning. Either a farmer will come retrieve the eggs or—since chicken coups are often made to make egg-gathering easier for the farmer—they roll down an incline built into the coup and land on a conveyor belt running the length of the barn.

Pete and Gerry, organic egg farmers, wrote an article in which they describe what happens next:

[The egg] will usually sit motionless on the belt until about 11AM when the farmer turns on the belt and gets ready to pack eggs in the packing room. The conveyor delivers the egg, along with several thousand others from that morning, to the packing station. A packing machine gently loads the eggs from the conveyor into plastic trays.

The process from here becomes rather fascinating! In most situations—ones like Burnbrae Farms—certain companies retrieved eggs from egg producers with refrigerated trucks in order to run them through their own grading machines, which highly complex and intelligent machinery used for cleaning, sorting, and packaging eggs based off individual quality. Margaret Hudson of Burnbrae Farms in Canada explains the purpose and functioning of a grading machine in a detailed video, saying that when their trucks bring back an untold amount of eggs from egg producers, they’re kept in a refrigerated room where tickets sort them: regular, Omega3, free run, etc. They’re careful to keep the eggs organized.

Next, ungraded eggs are moved into the grading room in order to sort them for supermarkets. Eggs are run through a massive contraption where a conveyor belt takes them through an egg-washing and -drying machine (eggs can carry salmonella on the outside of their shells, so it’s important to properly sanitize them and remove the bacteria).

Once properly cleaned, the eggs are sent through a “candling machine”. This stage is normally completed inside a dark room with a strong light shining up from below the conveyor belt, illuminating the eggs in order to easily review discrepancies in the eggs. An operator pulls out the imperfect eggs, removing those with cracks, dirty shells, and uncentered yolks. All the eggs that remain through the process are passing Grade A eggs, the ones for sale at your local supermarket.

After this, eggs are separated by weight: large, jumbo, regular, small, etc. This process is usually done with a computer system. Then the eggs are deposited into their proper food cartons, the cartons are coded, and then cartons are packed into bigger boxes, and boxes packed onto skids, and skids sorted via each grocery store’s order. After this, the only thing left is to be loaded onto trucks and distributed to the correct store, then the grocery store takes over the shelving and sales. You are obviously responsible for the purchasing and consumption.

Quite a process!

Got It?

But how can you use this new understanding of the process to buy better eggs? Well, thanks to the codes that the grading companies stamp onto the egg carton (and sometimes the egg itself) you’re able to at least roughly determine the age of the egg, where it was packaged, and how long it will still be good. Most people are familiar with the good ol’ sell-by or expiration date. This is a handy dandy tell-tale that’ll give you the first warning of whether or not you should buy the egg (if the egg says EXP Aug 5 and it is already September 5th, don’t buy the eggs, kids).

But beyond that, there is also a three-digit number stamped onto egg cartons. This little code tells you what day of the year the eggs were packaged! So, if it says 009, then they were packaged on the 9thday of the year (January 9th). Granted, this can get confusing when the code says 267, but it’s an easy enough to estimate. For instance, if it’s Christmas break and that code says 123, maybe you should pick a different carton.

Lastly, there’s normally a plant number stamped on the carton which is where the eggs were packaged. In case you wanted to know.

See How Contamination Can Occur?

With so many different spots and stops on the journey to the grocery store, it is important to remember that contamination can occur. From farm to farmer to supplier to distributer, there are many different ways contamination can happen – from human interaction or just filth. This is why cooking eggs to their correct and optimum cooking temperatures is so important, to ensure you and the people you love do not get sick.

While investigation is ongoing, it appears that rodents may be responsible for the recent Salmonella Braenderup outbreak linked to shell eggs, according to recent reports. Yikes! No one wants to think about rats crawling around on their food. As of the last Centers for Disease Control and Prevention (CDC) outbreak update, 23 people have been reported ill, 6 of which required hospitalization. This outbreak spans 9 states including: Colorado, Florida, New Jersey, New York, North Carolina, Pennsylvania, South Carolina, Virginia, and West Virginia. All gross thoughts aside, this outbreak is pretty serious and many people have fallen ill as a result of these food safety violations.

Recall Issued

After the farm came under investigation, they have fully cooperated with investigators and performed due diligence by initiating a voluntary recall. This comes after site visits ranging from March 26, 2018 to April 7, 2018.

Once reports of people becoming ill began to link back to the Rose Acre Farms’ Hyde County Farm in North Carolina, Rose Acre Farms of Seymour, Indiana issued a voluntary recall for 206,749,248 eggs (plant number P-1065D, Julian date 011 through 102).

These eggs have also been repackaged and labeled under multiple brand names, including:

Coburn Farms

County Daybreak

Crystal Farms

Food Lion

Glenview

Great Value

Nelms

Publix

Sunshine Farms

Sunups

This recall issued on April 16, 2018 was issued out of an “abundance of caution.” For context, this is about 90 days of output, as this farm produces about 2.3 million eggs a day. This is the largest outbreak related to eggs since 2010 where 550 million eggs were recalled from 2 Iowa farms.

Other distributors have followed suite, such as Cal-Maine Foods, Inc., who also issued a voluntary recall for one load of eggs (23,400 dozen eggs), as they purchased them from Rose Acre Farms and re-packaged them at the Cal-Maine Foods facility. Identifying the source was crucial, as this is a common practice in this industry. Many companies source from the same farms and package under their own brand names.

Unsanitary Conditions Cited at Farm

Upon U.S. Food and Drug Administration (FDA) inspection, unsanitary conditions were found. While you don’t expect a farm (let alone one containing live animals) to maintain pristine conditions, certain housekeeping and food safety measures are important. The reported conditions allowed for the “proliferation and spread of filth and pathogens throughout the facility that could cause the contamination of egg processing equipment and eggs.”

This is not a new problem for this farm. A routine review of the farm’s pest control records indicated issues with ongoing rodent infestations. Despite this information, rodents, baby mice, and even dead carcasses were observed in addition to workers who weren’t following proper sanitary practices. These unsanitary practices included touching their hair or faces and even what is indicated as their “intergluteal cleft” before touching food contact surfaces and even the eggs themselves without changing gloves or washing their hands. What is an intergluteal cleft you might ask? It’s the groove between the buttocks. I’m just going to leave you with that image.

If that wasn’t enough, other questionable conditions were reported by federal inspectors. The report indicates sanitary infractions such as “condensation dripping from the ceiling, pipes, and down walls onto production equipment” that pooled onto the floors. Also, a steel wool scrubber that workers use to clean debris off equipment was half-hazardly stored in a dustpan “floating with debris and grime” in a pool of water. Dirty water on equipment, supplies and product is a bad situation regardless if this is a farm or indoor facility. This environment breeds all kinds of bacterial pathogens.

Government inspectors also observed rodents scurrying in manure pits, grime and food debris coated equipment, and a swarm of “large flying insects too numerous to count.” While waste products are expected on a farm, pest control and gross contamination can occur if these aspects are not managed properly. Many farms may experience an occasional rodent issue in the chicken facilities. It is almost unavoidable. Anywhere food is stored, rodents may take advantage of the food source. Safe manufacturing practices require a pest control plan and regular mitigation of any issues observed.

Investigators expect a response to the report from the farm and measures that will fix the current problem and prevention policies to keep this from happening again in the future. An outside spokesman for Rose Acre Farms, Gene Grabowski, explains that the report “is based on raw observations an in some cases lack proper context.” While the company is preparing for a formal response to the report, Grabowski urges that people “wait until all the facts are presented before rushing to judgement.” Rose Acre said it does “everything possible to safeguard our flocks and to ensure that we are providing a safe, affordable and abundant supply of eggs to U.S. consumers.” That being said, whether in or out of context the facts are startling.

How Rodents Can Contribute to Contamination

In addition to the yuck factor, rodents can cause a variety of health risks in any environment, particularly where food is manufactured or distributed. Rodents, such as mice and rats, are carriers from a variety of diseases such as:

Hantavirus

Hemorrhagic Fevers

Lassa Fever

Leptospirosis

Lymphocytic Chorio-meningitis (LCM)

Omsk Hemorrhagic Fever

Plague

Rat-Bite Fever

Salmonellosis

South American Arenaviruses

Tularemia

In the case of this Salmonella outbreak linked to shell eggs, salmonellosis.

In addition to rodents carrying these diseases and depositing bacteria by way of their waste products, rodents can track other contaminants throughout the facility and on to the food products. It is unclear whether the contamination originated from the rodent feces or rodents tracking bacteria from nearby manure piles, but either way pests are a problem in a food production facility.

If chickens become infected from rodents tracking contamination, that bacteria can pass onto the eggs. The chicken anatomy is set up where the eggs and digestive waste pass through the same opening. In other circumstances the bacteria can even infect the hen’s ovary or oviduct. In this dangerous case the bacteria can infect the egg before the shell forms around it, trapping the infection inside.

Maybe you heard about it, maybe you didn’t, but huge grocery corporations across America (like Walmart, Food Lion, and other chains) have been recalling over 206 million eggs in response to The Food and Drug Administration’s (FDA) Salmonella-contamination concerns. There have been 23 reports of illnesses (diarrhea, fever, abdominal cramps—symptoms not unlike those of food poisoning) have caused this nation-wide alarm, startling American’s and posing untold amounts of questions: Will eating eggs make me sick? Do all eggs have Salmonella in them? How does Salmonella get in eggs? Will we ever have good eggs again, and how will we be able to trust that they’re good?

It is Easier Than You Think

With eggs being one of America’s most nutritious and economical foods, it’s no wonder this occurrence has caused such an upset. The crazy thing about it, however, is that it possible to avoid Salmonella outbreaks!

When handling any sort of raw food (meats, fish, and even, fruits and vegetables) a certain amount of carefulness and knowledge is not only ideal but necessary in order to prevent foodborne illnesses. Eggs are no exception.That doesn’t make purchasing them at the grocery store dangerous (any more than purchasing a raw chicken is dangerous), as long as you understand that eating it raw, undercooked, or expired presents you with some risks.

For eggs, that risk is Salmonella.

Salmonella Can Be Tamed

According to the Centers for Disease Control and Prevention, “Poultry may carry bacteria such as Salmonella that can contaminate the inside of the eggs before the shells are formed. Eggs can also become contaminated from the droppings of poultry through the laying process or the environment (e.g., contaminated poultry feed or bedding)”. Therefore, Salmonella is a bacterium that grows sometime during the laying process, usually while the egg is still inside the chicken because of a Salmonella colonization in the ovaries, or sometimes after a while in the nest, contaminated with chicken droppings or food. Consequently, the bacteria can be on either the inside or the outside of the egg, making it sound altogether scary and gross. Yes! Even the shell can be contaminated. The USDA confirms, “[c]ontamination of eggs may be due to bacteria within the hen’s reproductive tract before the shell forms around the yolk and white. [These bacteria do not] make the hen sick.”

Now, it’s important to understand that the germ isn’t in every egg, and even if the egg is contaminated with Salmonella, it is possible to eat it without getting sick—as long as you don’t handle your eggs carelessly. That isn’t to say that you should eat Salmonella contaminated eggs, but rather that if you handle eggs properly, it’s possible to eliminate your risk of getting poisoned by the bad ones that just so happen to make it home to your kitchen.

So, what are some ways to be careful? For one, purchasing pasteurized eggs significantly decreases the likelihood of buying germy eggs. In addition, keeping your eggs refrigerated at all times, washing them before using them, and discarding cracked or dirty eggs helps eliminate Salmonella contamination.

But what’s the thing that kills Salmonella altogether?

Enough heat.

That’s right. Salmonella is bacteria and that bacteria can’t survive through a satisfactory amount of cooking.

Think about it. Do you eat your chicken raw? No. If you see that it’s raw, you throw it back on the heat because that raw will make you sick. And if you order a burger at a restaurant, isn’t there a warning on the menu saying that consuming undercooked meats could make you sick? That’s because of bacteria, and eggs are similar in that way. That’s why you’re not supposed to eat raw cookie dough, or brownie batter, or scrambled eggs that are still ooey and gooey.

According to the CDC, you should “cook eggs until both the yolk and white are firm. Egg dishes should be cooked to an internal temperature of 160°F (71°C) or hotter”. In addition, when making foods that contain raw eggs, or even lightly cooked eggs (hollandaise sauce, some salad dressings, certain desserts, etc.), you should be sure to use only pasteurized eggs. Washing things with soap and water that have come into contact with raw eggs (things such as your hands, counter tops, utensils, dishes, cutting boards, clothes, and whatever else) is also important to preventing Salmonella contamination.

It’s really that simple. Raw eggs have the potential to contain bacteria, but if you properly cook them, then you’ll eliminate that bacteria. The good news is, some egg products are pasteurized! FoodSafety.gov notes:

“Egg products, such as liquid or frozen egg substitute, are pasteurized, so it’s safe to use them in recipes that will be not be cooked. However, it’s best to use egg products in a recipe that will be cooked, especially if you are serving pregnant women, babies, young children, older adults, and people with weakened immune systems.”

Now, it’s important to note that Salmonella poisoning isn’t an inconsequential issue. It can be life-threatening to older adults, infants, and people with weaker immune systems, and has been known as the cause of death before. But Salmonella poisoning can also absolutely be avoided with a proper handling of eggs. You should definitely avoid eating an egg that you know for sure is contaminated, and you can find more information about what eggs have been recalled here and return any of yours that fit that bill. Otherwise, you should feel free to replenish your egg supply, scramble up a fully-cooked breakfast, and enjoy a nutritious meal.

It’s strange to think of salad as anything other than a healthy food choice, but at present, steering away from any meal that might contain romaine is in consumers’ best interests. The current E. coli outbreak caused by contaminated romaine lettuce now spans 25 states. The CDC is aware of 121 cases of infection in individuals ranging from 1-88 years of age. But more cases may be linked to the outbreak in coming weeks, especially as the most recent reported case is only April 21, 2018. According to New Scientist “kidney failure…has been reported in 14 of the 52 people who have been hospitalized during the outbreak.”

There has also been one confirmed death, in California. And the outbreak is expected to continue to grow in numbers, according to the CDC:

“The most recent illness started on April 21, 2018. Illnesses that occurred in the last two to three weeks might not yet be reported because of the time between when a person becomes ill with E. coli and when the illness is reported to CDC.”

Without a recall yet initiated, this continues to be concerning.

These are some pretty scary side effects from eating lettuce!

But why so serious?

Part of the reason why the outbreak is so severe is because of the particular strain of E. coliinvolved. Shiga toxin-producing Escherichia coliO157:H7, or STEC for short, causes more serious illnesses in infected individuals than other common E. colistrains. Those who are elderly, very young, and have weakened immune systems are especially at risk for complications and more severe illnesses. The Shiga toxin is particularly detrimental to kidney function and can lead to hemolytic uremic syndrome, or HUS. Typical HUS symptoms include: facial pallor, decreased urination and lethargy. While most people who contract HUS recover in a few weeks, it can be life threatening or lead to permanent kidney damage.

Because of the severity of the E. coli strain and the wide scope of the outbreak, the CDC is currently recommending that people avoid eating all romaine lettuce unless they can definitely confirm that it was not grown in the Yuma, Arizona region. While the lettuce is no longer being shipped from this growing region, there is still a chance that infected lettuce is in circulation due to the product’s permitted 21-day shelf life. Bagged salad mixes are also to be avoided. As the CDC notes: “If you do not know if the lettuce in a salad mix is romaine, do not eat it.”

A Little About E. coli

The bacterium known as E. coli can be found in the intestines of humans and animals, as well as in food and the environment. Most strains cause little harm beyond intestinal distress. This outbreak is unique in its severity. It is not unique, however, for the contaminated food to be a leafy green. The CDC data reported in 2013 revealed that nearly a quarter of all food poisoning cases involve leafy greens. This far outpaces incidence of food contamination in meat, dairy, poultry, or fish.

So, why is lettuce or leafy green contamination so common? Partly, it’s because leafy greens are eaten raw. Cooking at adequate temperatures can kill pathogens in other food items. Also, because it is grown so close to the ground, lettuce and greens are at additional contamination risk. Dirt, fecal matter, and bacteria are pulled onto the plant by rain and irrigation. Also, if the crops are in contact with animals and animal vectors, that can pose additional contamination concerns.

Improper handling can cause further difficulties. As Rachel Nobel, a biologist and professor in the Department of Environmental Sciences and Engineering at the University of North Carolina at Chapel Hill, notes, “Any commercially grown lettuce product will be put through some basic wash step before it’s sold…The series of baths and tumblers is not a thorough cleaning, however; it’s just enough that the end product is appealing to the customer.” While commercial growers do test for E. coli, not every single product of leafy greens is necessarily inspected thoroughly. Additionally, greens or any other products could potentially become contaminated by food handlers who have not observed adequate hygiene before coming in contact with the food. Even individuals throughout the distribution chain could potentially contaminate food.

In the Meantime…

While it’s not clear how long this current STEC lettuce outbreak will endure, the CDC does offer advice on how to maximize safety when consuming leafy greens. Most critical are proper handwashing and kitchen sanitation. Washing the product gently with water will remove most contaminates. Specialty, produce washes are of dubious extra value.

Bagged lettuce mixes, a popular convenience product, are always at greater risk for contamination than whole heads of lettuce. Because multiple greens are pre-chopped and mixed, it ups the likelihood of bacteria in one bag. It is also more difficult to determine which pieces of lettuce may be contaminated, as the greens may derive from different farms. Because the mixes are sealed in plastic bags then shipped and left on shelves, there is plenty of time for pathogen to incubate. Also, it is likely that the product label will specify a more vague origin than the whole lettuce product.

While the answer to this quandary isn’t to avoid lettuce altogether, it may be time for the public to rethink this convenience product, weighing the potential health risks. And for all lettuce and all food eaten raw, adequate washing and proper hygiene are pivotal for safe consumption. When washing, it is a good idea to remove the outermost leaves of the whole heads and dry everything with a clean paper towel.

It is also good to remember that product labels often do not identify the growing regions of a particular product. So, do not eat or buy romaine lettuce if you do not know where it was grown. The old adage “when in doubt, throw it out,” is a good mantra for now.

MakeFoodSafe.com is providing continuing coverage and updates on this expanding outbreak. Check back often to view updates as new information becomes available.

The E. coli threat seems far from over with investigators searching for answers. In a matter of days, an additional 23 more reports of illness and 10 states were added to the Center for Disease Control and Prevention (CDC) case count list. At this time, the shiga toxin-producing E. coli (STEC) O157:H7 outbreak linked to Romaine lettuce from the Yuma, Arizona growing region has climbed to 121 across 25 states. So far, 52 people required hospitalization with 14 developing a dangerous complication known as hemolytic uremic syndrome (HUS). One patient in California has died from their illness.

Illness onset for STEC infections generally begin somewhere between 3 to 4 days after consuming a contaminated food or beverage, though it may occur anywhere from 1 to 10 days. Symptoms of this dangerous bacterial infection often vary from person to person, though most commonly include diarrhea (often bloody), severe stomach cramps, and vomiting. While fever isn’t always experienced, those with a fever are often not very high at less than 101⁰F. Generally, symptoms resolve within 5 to 7 days in normally healthy individuals, though complications may occur.

Just When We Thought It Was Coming to a Close

With the Yuma, Arizona growing season coming to a close and the perishability of the product, it was beginning to look like this outbreak may die out with the product that caused it. Unfortunately, that has not been the case. The most recent illness was reported to have began on April 21, 2018.

We may see more cases trickling in. As a rule, illnesses occurring in the last 2 to 3 weeks may not be included in the current statistics. As expected, there is often a lag between illness onset and when this information is reported to the CDC. It might take a little bit of time from when the infected person begins to experience symptoms to the point they feel the need to seek medical attention. Once they make it to a health care provider, the testing and confirmation process may take another week. At this point, the patient data would be submitted to the CDC and linked with the outbreak.

Reported illness onset for this outbreak began March 13, 2018. The last reported illness of April 21, 2018 indicates that we may see a few more cases during this infection period.

One Source Identified

While one source has been identified, questions still remain. The U.S. Food and Drug Administration (FDA) has identified Harrison Farms as a source for whole head romaine responsible for infecting inmates at a correctional facility in Nome, Alaska.

Unfortunately, that is not the end of the story. The bulk of the illnesses are linked to chopped, bagged romaine lettuce. This tells investigators that somewhere along the line the whole head lettuce has come in contact with an E. coli source. This can be anywhere from where the product is held, to where it is processed, and even at the distribution step. The FDA is working hard to test samples from these potential areas to better hone in on where the contamination occurred.

Peter Cassell at the US Food and Drug Administration’s Food Safety division says the agency is investigating the source of the illnesses in the other states. “We are working to identify multiple distribution channels that can explain the entirety of the nation-wide outbreak and are tracing back from multiple groupings of ill people located in diverse geographic areas,” he says.

If I were an investigator, I would be looking at the links between the whole head lettuce that has been identified and the production processes that lead to the “cut, bagged” end product that has been responsible for so many illnesses. There must be a common factor between those two areas if the DNA fingerprint obtained from Harrison Farms matches those who are infected from consuming cut, bagged lettuce.

As a Consumer

As a consumer, you can take steps to protect yourself and your family. First, do not eat or buy romaine lettuce until you can be sure that the romaine has not come from the Yuma, Arizona growing region. This avoidance guidance includes all forms of romaine including whole heads, hearts of romaine, chopped romaine, baby romaine, along with salads and salad mixes that contain romaine lettuce.

Packaging for this type of product can either be non-existent or have limited information. Personally, I don’t think I have ever seen a domestic growing region on any produce I have purchased from a grocery store. Often you see the country of origin, but not much information on the growing region.

If you cannot identify the source of the romaine, do not eat it – Even if someone has eaten the product and not fallen ill. After throwing away the product, be sure to clean any surfaces that may have come in contact with it using hot, soapy water. Be sure to wash your hands after handling the potentially contaminated product.

Consumer Reports is advocating for an avoidance approach to premade salads and bagged lettuce mixes, as they often do not specify the types of lettuces packaged. Mixes such as “Spring Mix” or “Asian Lettuce Blend” could contain romaine lettuce. “With a chopped product, it can be very difficult to tell what type of lettuce consumers are looking at,” says Abigail Snyder, Ph.D., assistant professor of food safety at Ohio State University. “If you can’t tell what’s in a particular salad mix, better to toss it for now.”

As a Restaurant or Retailer

The CDC is advising restaurants and retailers to refrain from serving or selling romaine lettuce from the Yuma, Arizona growing region. Suppliers should be contacted to identify the source of romaine lettuce when making future purchasing decisions. If the source cannot be dutifully verified, the product should be removed from shelves and circulation and a proper decontamination of storage areas should be performed.

Ongoing Investigation

MakeFoodSafe.com is watching for updates on this expanding outbreak. Check back often to view updates as new information becomes available.

Put the Romaine Lettuce down before somebody gets hurt. The E. coli toll linked to every Cesar salad lover’s favorite leafy green has jumped in numbers as well as states, meaning this outbreak is a nationwide problem that concerns all veggie-lovers. How big of a problem? Let’s just say half of the states in the United States are involved, and the numbers just keep growing. (Seriously, no pun intended).

Outbreak!

The lettuce contamination conundrum continues with 121 reported cases of illness, one of which resulted in a death. Of those who are sick, 52 have been hospitalized and 14 have developed hemolytic uremic syndrome (HUS) – a sometimes fatal complication of an E. coliinfection. Unlike many ailments that tend to affect the youth and elderly more severely, this illness eruption has taken a slap at a large range of ages, from one to 88 years-old with the median sitting at 29. With three more states added to the roster of illness reports, Kentucky, Massachusetts, and Utah, the numbers of states contaminated have spiked to a whopping 25.

Ouch! It looks like half the country is on watch, or should be paying close attention. Without nailing down the exact source of the E. coli origins (or where in the food chain the contamination may have occurred), that number is likely to increase. So, be wary of this healthy-eating habit for the time being and seek alternatives. Trust be, there are other greens you can eat while we all wait this outbreak out.

What and Who is to Blame?

Sure, not all our scrumptious lettuce is contaminated; however, Romaine Lettuce from the Yuma, Arizona region is a red-flagged with the E. coli pathogen. So, unless you can track the road your lettuce took to arrive on your plate, consider other options of sustenance. Currently, the exact source of contamination is still up to debate, but with Arizona and California being the lead distributor of lettuce, the problem is growing from the ground and spreading onto dinner tables across the country. (Again, seriously no pun intended!)

The difficulty in isolating the origins of the E. coli bacterium is the complex distributing process from one buyer to the next. This means that tracing your lettuce’s journey won’t be an easy task. This means, as the local health agencies, and CDC, and the FDA continue their traceback investigations, they may (and likely have) run into problems. According to an AZ Central interview with Jeff Saleen of Bonipak Produce, the distributors are struggling with the delay of information, and frustrations are mounting,

Right, I get it, you were always told E. coli is more of a meat thing. Let me explain.

Firstly, packaged, whole, and even chopped produce comes into contact with a bevy of hands before it makes it to your local grocery store. Just think about how many people or places a leafy green has been touched by or transported to in order to make it onto your plate. Production lines mean hands-on integration. They are harvested by people. Transported by people. Sent to a slew of facilities or other locales that may have cleaned, contaminated, cut, sliced, diced, and packaged them before they get to you.

But This is a Rare Outbreak, Right? Things Like This Just Do Not Happen.

Sadly, this is more common than one would think. This isn’t the first time leafy-greens have a history of contamination. Between 1998 and 2008, these delectable vegetables have been responsible for 22 percent of foodborne illnesses.

For those of you who prefer unpackaged produce, you’ll need to keep your eyes on the ground as well as the news. That’s because E. coli and Salmonella, can be transferred from irrigation water and manure right into the roots of a lettuce crop via the plant’s soil. So, what starts at the root, distributes throughout the plant tissue, making the edible parts a “no-go” on the food train. This also means a good washing won’t help protect against the E. coli; though, a wash can help diminish pesticides and ground material, so keep at that for your other produce and in your lettuce future.

Right now, fresh salads are out, unless you get clever with your Romaine Lettuce substitutions. During this outbreak it’s best to stick to cooked produce. E. coli bacteria is destroyed at 160° F, making heat your best friend against foodborne pathogens. Yes, you can cook lettuce, but you might struggle getting an accurate temperature reading.

If you’re a bit worried about your pre-dinner salad that you had last night, keep in mind symptoms of E. coli tend to show about 24 to 48 hours after consumption. It’s a good idea to keep watch for another 10 days. Symptoms such as: diarrhea, abdominal pain, and vomiting, are a reason enough to contact your doctor.

I know the “When in doubt, throw it out” slogan is a bit of a trope, but I’ll take a trope over E. coli triggering hemolytic uremic syndrome (HUS) that affects the blood vessels and leads to kidney failure. I’m a pretty big fan of my kidneys, so a salad will just have to take a backseat to soup until the Centers for Disease Control can get a handle on this lettuce situation.